dinner · dairy-free · gluten-free
Chicken tinola
Gingery Filipino chicken soup with green papaya (or chayote) and chili leaves (or spinach).
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Sauté garlic, onion and ginger until fragrant.
-
2
Add chicken and fish sauce and cook 5 minutes.
-
3
Add water and simmer 25 minutes, until the chicken reaches 74°C (165°F).
-
4
Add papaya and simmer until tender, 10 minutes.
-
5
Stir in greens and season.
